These Homemade Savoiardi or also know as Lady Fingers, are a delicate Italian cookie. Most often used in recipes such as Tiramisu or Charlotte. Made with a sponge cake batter, a cookie that is made with patience, a little time and worth every effort!
In my last newsletter I asked subscribers for recipes they would like to see posted and one reader asked for a recipe for Savoiardi, I actually have a recipe in my book Authentic Italian Desserts so I thought I would use that one with a bit of an update. So here is my a bit new recipe for Italian Lady Fingers or Homemade Savoiardi.
How to make them
In a mixing bowl beat the egg yolks and sugar until light, about 10 minutes. In a medium bowl beat the egg whites until stiff. In a small bowl sift together the flour, corn starch, salt and baking powder.
Fold the egg whites into the yolks in three additions, fold until completely combined.
Fold the sifted dry ingredients into the egg mixture in three additions, gently fold until completely combined.
Place the batter into a pastry bag with medium or large tip and make sticks about 1 1/2 – 2 inches long. Sprinkle with either powdered sugar or granulated sugar and bake.
Let the cookies cool and then dust with powdered sugar before serving or using in your favourite Italian dessert.
How to tell when they are done
The cookies don’t take very long to bake about 10 minutes if you use the large tip and about 7 minutes with the medium tip. When the cookies have turned a golden colour they are done.
Where do savoiardi originate
These biscuits take their name from the historical region of the royal family of Savoy, some sources trace it back to a dessert which had the same dough, “the gateau (or biscuit) de Savoie” it was created around the middle of the fourteenth century by the chef of Amedeo VI of Savoy. He made it in honour of the visit of the Emperor Charles IV of Luxembourg. Later because of the great success of this dessert, the cookies were called Savoiardi and were officially adopted by the House of Savoy.
What are Savoiardi Biscuits?
They are a sweet cookie that is made with a sponge cake batter, they are a bit crunchy on the outside and soft on the inside. In English they are called Lady Fingers because they supposedly resemble the long delicate fingers of a woman.
What to make with them
Italian use savoiardi to make a traditional Tiramisu, a delicious Charlotte or even for breakfast dipped in a caffe latte. A very delicate simple cookie that make the perfect snack even with a cup of tea or coffee in the afternoon.
How to store them
They should be stored in an airtight container, they can be kept at room temperature for up to a week. They can also be stored in a freezer safe bag or container and will keep in the freezer for up to 1 month.
More Italian Cookies
So if you are looking for a new Italian Cookie to make why not try these Homemade Savoiardi and let me know what you think. Enjoy!
Homemade Savoiardi Cookies
- ½ cup + 3 tablespoons all purpose flour (90 grams)
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- 1 pinch salt
- 2 large eggs (separated) (room temperature)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon vanilla
- 2-3 tablespoons granulated or powdered/icing sugar for sprinkling
- Pre-heat oven to 375F (190C). Line 1-2 cookie sheets with parchment paper.
- In a medium bowl sift together the flour, corn starch, baking powder and salt. Set aside.
- In a mixing bowl beat the egg yolks, sugar and vanilla until light about 10-12 minutes.
- In a medium bowl beat the egg whites until stiff.
- Fold the egg whites into the yolks in three additions, make sure each addition is completely added before adding more, continue until all the whites are added and it's completely combined.
- Fold the sifted dry ingredients into the egg mixture in three additions, make sure each addition is added before adding more, gently fold until completely combined. Place the batter into a pastry bag with medium or large tip and make sticks about 1 1/2 - 2 inches (2 - 2 ½ cm) long.
- Sprinkle each cookie with either a little powdered sugar or granulated sugar and bake for approximately 10-12 minutes or until golden. Let the cookies cool and then dust with powdered sugar before serving or using in your favourite Italian dessert. Enjoy!
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